Amaretto Coconut Bread recipe

Source: � Copyright 1994 Karen Mintzias - May be freely distributed

4 ounces tofu
1 cup granulated sugar
1/4 cup Amaretto
14 fluid ounces coconut milk
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup unsweetened coconut flakes

Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Blend together tofu and sugar thoroughly in an electric mixer or by mashing them together in a large mixing bowl with the utensil of your choice. Mix Amaretto and coconut milk into tofu until well blended.

Meanwhile, sift together flour, salt and baking powder. Toss in coconut flakes, then add dry ingredients to liquid mixture and blend thoroughly. Spoon batter into prepared loaf pan. Bake until done, about 50 minutes. Cool slightly before removing from pan.

Toasted slices of this bread are very nice with tea, coffee, or your favorite hot beverage.

NOTE: 1 teaspoon of almond extract and 1/4 cup of water may be substituted for the 1/4 cup of Amaretto; 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.